Beef Stroganoff 🍄
Tender strips of beef and mushrooms in a velvety sour cream sauce over buttery egg noodles, comfort food royalty.
Ingredients (serves 4)
- 1 1/2 lbs steak
- 8 oz mushrooms
- 1 onion
- 3 cloves garlic
- 2 tbsp all-purpose flour
- 2 cups beef stock
- 1 tbsp Worcestershire
- 3/4 cup sour cream
- 3 tbsp butter
- 8 oz egg noodles
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Try AnychefInstructions
- 1
Slice the steak into thin strips and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat and sear the beef 2 minutes, then remove.
- 2
Melt the remaining butter and cook the sliced mushrooms and onion for 6 minutes until browned, then add garlic for 1 minute.
- 3
Sprinkle in the flour, stir 1 minute, then whisk in beef stock and Worcestershire until smooth. Simmer 5 minutes to thicken.
- 4
Meanwhile, boil the egg noodles until al dente, about 8 minutes, and drain.
- 5
Return the beef and any juices, stir in the sour cream off the heat, and warm gently 2 minutes without boiling.
- 6
Serve the stroganoff spooned over the egg noodles with plenty of black pepper.
